Gluten Free Apple Cinnamon Cupcakes with Maple Buttercream
 
Prep time
Cook time
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Enjoy cupcakes in all their fall glory with these Gluten Free Apple Cinnamon Cupcakes with Maple Buttercream.
Author:
Recipe type: Dessert
Serves: 12 regular or 24 mini
Ingredients
  • For Cupcakes:
  • 1 cup peeled and diced apple (I used Gala)
  • 1 teaspoon lemon juice
  • 1 stick butter, melted
  • ¾ cup sugar
  • ¼ cup pure maple syrup
  • 1½ extra large eggs*
  • ½ tablespoon vanilla extract
  • ½ teaspoon salt
  • 1¼ teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • ⅓ cup plus 2 tablespoons coconut flour
  • ¼ cup gluten free oat flour
  • ¼ cup brown rice flour
  • ¼ cup potato starch
  • 2 tablespoons tapioca starch
  • 1 teaspoon cinnamon, divided
  • ⅛ teaspoon plus a dash allspice
  • ⅛ teaspoon plus a dash nutmeg
  • ¼ cup milk (I used 1%)
  • For Frosting:
  • 1 stick butter, room temperature
  • 1 tablespoon milk
  • pinch of salt
  • ½ teaspoon maple extract
  • ½ teaspoon cinnamon
  • 2½ to 3 cups powdered sugar
  • ¼ teaspoon vanilla extract
Directions
  1. Preheat oven to 350 degrees. Line mini muffin tins or regular muffin tins with paper liners. Set aside.
  2. In a microwave safe dish, melt butter for 45 seconds to 1 minute. Set aside and allow to cool to touch.
  3. While butter is cooling, in a small mixing bowl, sift together salt, baking powder, xanthan gum, coconut flour, oat flour, brown rice flour, potato starch, tapioca starch, ¾ teaspoon cinnamon, ⅛ teaspoon allspice, and ⅛ teaspoon nutmeg.
  4. In a small microwave safe mixing bowl add chopped apple, lemon juice, ¼ teaspoon cinnamon, dash of allspice, and dash of nutmeg. Stir until apples are coated. Microwave for 1½ minutes and set aside to cool.
  5. In a large mixing bowl add sugar, maple syrup, eggs, vanilla, and melted butter. Mix on low until smooth. Add half of your dry ingredients to mixture and mix until incorporated. Add milk and mix until smooth. Add remaining dry ingredients and mix until smooth. Fold in cooked apple mixture.
  6. Fill muffin liners ⅔ way full and bake at 350 degrees for 20-22 minutes for regular sized cupcakes or 12-14 minutes for mini sized cupcakes or until tops spring back at the touch of a finger and toothpick inserted into center comes out clean. Remove from oven and set on cooling rack. Allow to cool in pan for 3-5 minutes. Remove and allow to finish cooling on cooling rack.
  7. Prepare frosting by whipping butter until light and fluffy. Add 1½ cups powdered sugar. Beat until smooth. Add milk, pinch of salt, maple extract, cinnamon, and vanilla extract. Mix on low until smooth. Add 1 cup powdered sugar and beat until light and fluffy. Add additional powdered sugar if needed for piping or spreading consistency.
  8. Once cupcakes are completely cool, frost and decorate.
  9. Store cupcakes in a loosely covered container for up to 3 days at room temperature or in an airtight container in freezer for up to 3 months.
Notes
*Crack one of the eggs and beat. Measure out half of the liquid. Store the other half for another use. Or double the recipe and use 3 full eggs.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-apple-cinnamon-cupcakes-with-cinnamon-maple-buttercream/